15 September 2008

Elly of Elly Says Opa is holding her Eat to the Beat event again. There are so many songs with references to food you could be snapping for fingers and tapping your toes for weeks. I had so much fun participating the last few times that this time I couldn't miss this event either. I chose a song by Guy Clark and sung by John Denver.. Homegrown Tomatoes. It is a little silly but says it all!!

Heirloom tomatoes have enough flavor to be a light appetizer on their own. All you need isa few slices with a dusting of sea salt for a haunting treat. One of my earliest childhood memories is eating a plate of just picked tomatoes still warm from the sun from my family's garden. The availability and variety of heirloom tomatoes they have today were not all in my families garden, but, tomatoes of any variety fresh from the garden are next to godliness!!! I do remember their being a twisted and ugly looking red one with a firmer texture. This fruit salad (remember tomatoes are a fruit) showcases what summer is all about... intense flavor, colourful ingredients and playful flavor combinations. As you can see I am holding on to summer as long as possible before the cooler weather arrives.

This resulting recipe is refreshing and complex without being pretentious or difficult to make. Find as many different heirloom tomatoes as you can...the range of flavours and textures will surprise you!! I went to the farmers market in Peachland (yes it really is a place) Sunday morning and found some beautiful green, ruby red, yellow and russet coloured heirlooms and a large bag of garden basil....exactly what I needed for this recipe....then I headed to the beach!!!

**Heirloom Tomato Salad with Pesto Vinaigrette**

1 small red onion, peeled, cut into half moons and thinly sliced

1 pound various heirloom tomatoes (approximately 4 to 6 tomatoes)

kosher salt or course sea salt and cracked black pepper, to taste

1/4 cup pesto vinaigrette

basil leaves for garnish

Pesto Vinaigrette

(Makes almost 1 cup)

1 clove garlic, peeled

kosher salt, to taste

1/4 cup toasted pine nuts (optional)

2 cups fresh basil leaves, stems removed

4 T red wine vinegar

3/4 cup extra virgin olive oil

cracked black pepper, to taste

********Remove the cores from the tomatoes and cut them in various shapes and sizes (wedges, round slices, half-moons, etc.)...set aside.

In the bowl of a food processor or using a stick blender, purée garlic and salt until a paste is formed. Add pine nuts and basil and process until a fine paste formed once again. With motor running, add vinegar and then slowly add oil in a thin stream until the mixture is emulsified. Taste and adjust seasoning.

Arrange the tomatoes on a platter. Season with salt and pepper to taste. Place several slices of onions on top of the tomatoes and drizzle with pesto vinaigrette. Arrange several basil leaves around tomatoes and sprinkle with additional cracked black pepper.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.